Hungarian Walnut Delight

Hungarian Walnut Delight

This Hungarian Walnut Delight combines layers of rich dough, a sweet walnut filling, and a light meringue topping, creating a deliciously unique dessert.

Ingredients

• 1 cup walnuts
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 packet yeast
• ¼ cup warm water
• ½ cup butter
• ½ cup sour cream
• 3 large egg yolks
• 3 cups flour
• ½ cup apricot preserves
• 3 large egg whites

Method

1. Begin by preheating your oven to 350°F (175°C) and prepare an 11x17-inch jelly roll pan by greasing it thoroughly.
2. In a medium mixing bowl, combine walnuts, ¾ cup of sugar, and cinnamon, then set this mixture aside for later use.
3. In a small bowl, mix warm water with yeast and 1 teaspoon of sugar, allowing it to sit until it becomes frothy, which should take about 10 minutes.
4. In a larger bowl, mix the frothy yeast with butter, sour cream, and egg yolks. Gradually incorporate the flour until the dough becomes too firm to mix with a spoon.
5. Knead the dough by hand in the bowl until it's smooth, which should take around 5 minutes. Divide the dough into three equal portions, shape them into balls, cover, and let them rest for 15 minutes.
6. Roll out one of the dough balls between two sheets of wax paper until it fits your jelly roll pan, then transfer it into the pan and sprinkle ¾ of the walnut mixture over it.
7. Take the second dough ball, roll it out, and layer it on top of the walnut mixture. Spread a generous layer of apricot preserves over this layer.
8. Roll out the final dough ball and place it atop the apricot layer.
9. Place the pan in the preheated oven and bake for about 40 minutes or until the top is a beautiful golden brown.
10. While the torte is baking, whip the egg whites in a separate bowl until soft peaks form. Gradually add ⅔ cup of sugar, continuing to beat until stiff peaks are achieved.
11. Once the torte is baked, spread the meringue evenly over the top and sprinkle with the remaining ¼ of the walnut mixture.
12. Return the torte to the oven and bake for another 15 minutes. After baking, let the torte cool in the pan on a wire rack. For a neater presentation, trim the edges before serving. Enjoy your dessert at room temperature.